Buttered Beets And Celeriac Recipes

SCRUMPTIOUS BUTTERED BEETS

Steps:

• For roasting the beets, wrap in a foil package. Drizzle with olive oil and season with salt and pepper. Roast @ 425 for 30 minutes- 1 hour depending on size. The beets are ready when a paring knife comes out easily when inserted. Alternatively, boil the beets in a large pot of water until tender. When cool enough to handle, remove the skin (I do this with my hands). Cut in half or quarter if the beets are large.
• In a skillet, melt the butter over low heat. Add the beets and toss to coat. Add the juice of one clementine and season with salt and pepper.
• For more orange flavor, add the remaining clementine and/or a splash of balsamic vinegar for extra tang. Adjust seasoning, if necessary.
• Serve warm.

BEETROOT AND CELERIAC CAKE RECIPE WITH POTATO WEDGES

Steps:

• For the beetroot and celeriac cakes, in a large bowl, mix together the beetroot, celeriac, onion, flour, breadcrumbs and spices. Mix in the eggs in, then season well with salt and pepper. Leave to rest.
• Preheat the oven to 180°C/350°F/Gas 4. For the potato wedges, cut the potatoes into wedges and place in an ovenproof dish. Mix in the thyme, olive oil, salt and pepper, then bake for 30 minutes.
• For the cakes again, melt the butter and olive oil together in a large frying pan. Form oval balls of the beetroot mixture with a spoon and a hand and fry for about 10 minutes, turning regularly. Just before serving, make the creamed spinach.
• Rinse the spinach well in cold water while you melt the butter in a large saucepan. Add the drained spinach and garlic, cover and cook just until the spinach wilts. Add the cream and nutmeg, mix well and cook for 2 minutes, then season to taste with salt and pepper.
• Serve the cakes with the potato wedges and the creamed spinach on the side.

BUTTERED BEETS AND CELERIAC

Steps:

• Pare beets and cut into cubes.
• Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
• Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
• While those are cooking in a skillet saute onion in butter until tender.
• Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

• In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
• Warm through, season with salt and serve.